Description
Take your taste buds on a mini vacation with this Tropical Shrimp Rice Bowl! This colorful and vibrant dish features juicy shrimp seasoned and sautéed to perfection, served over a bed of fluffy rice, and topped with tropical fruits, fresh veggies, and a creamy coconut-lime drizzle. It’s the perfect combination of sweet, savory, and zesty—ideal for a light dinner or a sunny lunch.
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Ingredients
For the Shrimp:
1 lb large shrimp, peeled and deveined
1 tbsp olive oil or coconut oil
½ tsp paprika
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper
¼ tsp cayenne pepper (optional for heat)
1 tbsp lime juice
For the Rice:
2 cups cooked jasmine rice or brown rice
¼ cup chopped cilantro (optional)
1 tbsp lime juice
1 tsp olive oil
Salt to taste
For the Tropical Toppings:
1 cup diced fresh pineapple
1 ripe mango, peeled and diced
½ cup diced red bell pepper
½ cup shredded carrots
¼ cup thinly sliced red onion
½ avocado, sliced or diced
2 tbsp chopped fresh mint or cilantro
For the Coconut-Lime Drizzle:
¼ cup coconut milk (full-fat or light)
1 tbsp lime juice
1 tsp honey or maple syrup
Pinch of salt
1 tsp sriracha or chili sauce (optional)
Instructions
Step 1: Cook the Rice
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If not already cooked, prepare jasmine or brown rice according to package instructions.
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Once cooked, fluff the rice and mix with lime juice, olive oil, and chopped cilantro.
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Keep warm and set aside.
Step 2: Prepare the Shrimp
4. In a medium bowl, toss shrimp with paprika, garlic powder, salt, black pepper, cayenne (if using), and lime juice.
5. Heat olive oil in a skillet over medium-high heat.
6. Add shrimp in a single layer and cook for 2–3 minutes per side, or until pink and opaque.
7. Remove from heat and set aside.
Step 3: Make the Coconut-Lime Drizzle
8. In a small bowl, whisk together coconut milk, lime juice, honey, salt, and sriracha (if using).
9. Taste and adjust seasoning as needed—add more lime or sweetness if desired.
10. Chill in the fridge while assembling the bowls.
Step 4: Prepare the Toppings
11. Dice pineapple and mango into small cubes.
12. Shred carrots, slice avocado, and thinly slice red onion and red bell pepper.
13. Set all toppings out for easy bowl assembly.
Step 5: Assemble the Bowls
14. Divide rice evenly among bowls.
15. Top with sautéed shrimp, pineapple, mango, bell pepper, carrots, red onion, and avocado.
16. Drizzle with coconut-lime sauce and sprinkle with fresh herbs.
Step 6: Serve and Enjoy
17. Serve immediately while shrimp is warm and rice is fresh.
18. Offer lime wedges on the side for an extra burst of citrus.
Notes
Use Fresh Ingredients – Ripe tropical fruits and fresh herbs really elevate the flavors.
Don’t Overcook Shrimp – They cook fast! Remove from heat as soon as they turn pink.
Balance Your Bowl – Aim for a mix of soft (avocado), juicy (mango), and crunchy (carrots) textures.
Add Crunch – Top with toasted coconut flakes or crushed plantain chips for a fun twist.
Make It Vegan – Replace shrimp with grilled tofu or chickpeas for a plant-based version.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Cuisine: American / Tropical Fusion